Strawberry Pudding Cake

A package of strawberry pudding mix plus diced fresh strawberries add fruity flavor and moistness to this easy strawberry Bundt® cake that's perfect for any occasion.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 311 Calories

Ingredients

• 1 cup water
• 1 tablespoon unsalted butter, softened
• ¼ cup canola oil
• 1 ½ cups powdered sugar
• 4 large eggs, lightly beaten
• 1 (15.25 ounce) package French vanilla cake mix (such as Duncan Hines®)
• 1 (3 ounce) package instant strawberry pudding mix
• 1 ¼ cups diced fresh strawberries
• ½ teaspoon strawberry extract, or to taste
• 3 tablespoons milk, or as needed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

Step 2

Stir cake mix and pudding mix together in a large bowl to remove any large lumps. Stir in water, eggs, and oil, then stir in strawberries. Pour into the prepared pan.

Step 3

Bake in the preheated oven until a skewer inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.

Step 4

Combine powdered sugar, butter, and strawberry extract for icing in a bowl. Mix in just enough milk to make a spreadable paste.

Step 5

Pour icing over the cooled cake.